Recipe: Peppery Fish Chowder (using V-8 juice) (crock pot)

PEPPERY FISH CHOWDER

2 medium celery stalks, chopped (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cups V-8 vegetable juice
1 cup dry white wine (or vegetable broth)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 pound firm-fleshed fish steak, cut into 1-inch cubes
1/2 cup uncooked instant rice (Minute Rice)
3 tablespoons chopped fresh parsley

Mix all ingredients except fish, rice and parsley in a 3 1/2 to 6 quart slow cooker.

Cover and cook on Low heat setting for 7-9 hours (or on High setting for 3-4 hours) or until vegetables are tender. Stir in fish, rice and parsley.

Cover and cook on High heat setting for 30 to 45 minutes or until fish flakes easily with fork.

Makes 10 servings
Adapted from source: Betty Crocker, Slow Cooker Meals, February 2000